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- 1 kg Bone-in, skin-on chicken pieces (thighs and drumsticks recommended)(About 2.2 lbs. Ensure pieces are relatively uniform in size for even cooking.)
- 2 cups Long-grain white rice(Rinsed thoroughly under cold water until the water runs clear, then drained.)
- 2 bunches Fresh cilantro(About 4 cups packed leaves and tender stems. Washed and dried.)
- 250 ml Pale lager beer(About 1 cup. A light, crisp beer works best. Can substitute with chicken broth if preferred.)
- 100 g Frozen peas(About 3/4 cup. No need to thaw.)
- 2 tbsp Aj├н amarillo paste(Adjust to taste. This is a key Peruvian chili with fruity notes and mild heat.)
- 1 medium Yellow onion(Finely chopped.)
- 4 cloves Garlic cloves(Minced.)
- 3 cups Chicken broth or water(Approximately 710 ml. May need slightly more or less depending on rice.)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
ЁЯСитАНЁЯН│ рдирд┐рд░реНрджреЗрд╢
- 1
Season the chicken pieces generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the chicken pieces, skin-side down if applicable, and sear until deeply golden brown on all sides, about 8-10 minutes total. Remove chicken from the pot and set aside. Do not crowd the pot; work in batches if necessary.
тП▒я╕П 15 minutes - 2
Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and aj├н amarillo paste, stirring constantly until fragrant, about 1 minute. Be careful not to burn the garlic.
тП▒я╕П 8 minutes - 3
While the aromatics cook, prepare the cilantro base. In a blender, combine the fresh cilantro, beer, and 1 cup of the chicken broth. Blend until completely smooth and vibrant green. You may need to scrape down the sides of the blender.
тП▒я╕П 5 minutes - 4
Pour the blended cilantro mixture into the pot with the onions and garlic. Stir well to combine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. This is your flavorful green sauce.
тП▒я╕П 2 minutes - 5
Add the rinsed and drained rice to the pot, stirring to coat it evenly with the cilantro sauce. Return the seared chicken pieces to the pot, nestling them into the rice. Pour in the remaining 2 cups of chicken broth (or water). The liquid should just cover the rice and chicken. Bring the mixture to a boil.
тП▒я╕П 3 minutes - 6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for 20 minutes without lifting the lid. This allows the rice to steam and cook through.
тП▒я╕П 20 minutes - 7
After 20 minutes, quickly remove the lid, sprinkle the frozen peas over the top of the rice, and replace the lid immediately. Continue to cook for another 5 minutes, or until the rice is tender and the liquid has been absorbed. The chicken should be cooked through and tender.
тП▒я╕П 5 minutes - 8
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork, incorporating the peas and ensuring the chicken is well-distributed. Serve hot, traditionally accompanied by salsa criolla (a Peruvian onion relish).
тП▒я╕П 10 minutes
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- тЬУThe vibrant green color is characteristic of this dish; ensure your cilantro is fresh and well-blended.
- тЬУUsing bone-in, skin-on chicken adds significant flavor and moisture. Searing it properly is crucial for depth.
- тЬУDon't lift the lid during the initial 20-minute simmering period to ensure even cooking of the rice.
- тЬУAj├н amarillo paste provides a unique fruity heat; adjust the amount based on your spice preference.
- тЬУFor a richer flavor, you can use chicken thighs exclusively.
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- Substitute chicken with duck pieces for a richer variation.
- Omit the beer and use an equal amount of chicken broth or water for a non-alcoholic version.
- Add other vegetables like bell peppers or corn kernels along with the peas.
